Brazilian-Style Moqueca Fish Stew with Coconut and Cilantro

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A fragrant and colorful fish stew simmered in coconut milk with tomatoes, bell peppers, and fresh cilantro. This Brazilian seafood recipe, ready in about 40 minutes, pairs white fish fillets (e.g. cod, snapper), coconut milk, and tomato for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb white fish fillets (e.g. cod, snapper), cut into 2-inch pieces
• 1 cup coconut milk
• 2 medium tomato, diced
• 1 medium red bell pepper, sliced into strips
• 1 medium yellow bell pepper, sliced into strips
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 2 tbsp lime juice
• 1/2 cup fresh cilantro, chopped
• 2 tbsp dendê oil (or substitute olive oil)
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp dendê oil (or olive oil) in a large skillet over medium heat. Add 3 minced garlic cloves and 1 medium sliced onion, sautéing for 3-4 minutes until fragrant and translucent.
2. Step 2: Add 2 diced medium tomatoes, 1 medium sliced red bell pepper, and 1 medium sliced yellow bell pepper to the skillet. Cook for 5 minutes until vegetables soften.
3. Step 3: Pour in 1 cup coconut milk, stir to combine, and bring the mixture to a gentle simmer over medium-low heat.
4. Step 4: Season 1 lb white fish fillets cut into 2-inch pieces with 1 tsp salt and 1/2 tsp black pepper, then nestle them into the simmering sauce. Cover and cook for 8-10 minutes until fish is opaque and flakes easily.
5. Step 5: Remove from heat and stir in 2 tbsp lime juice and 1/2 cup chopped fresh cilantro. Serve hot with rice or crusty bread.